Description
This refreshing apple coleslaw provides a crisp and tangy update to traditional cabbage salads. By incorporating tart Granny Smith apples into a bed of finely shredded green cabbage and tossing it in a creamy Greek yogurt dressing, this dish achieves a perfect balance of orchard-fresh sweetness and satisfying crunch. It is an ideal, sophisticated side dish that pairs effortlessly with a variety of hearty main courses.
Ingredients
4 cups green cabbage, thinly shredded
2 medium Granny Smith apples
1/2 cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon celery seed
Instructions
Shred the cabbage into very thin ribbons using a sharp chef’s knife or mandoline.
Core the apples and slice them into thin matchsticks.
Combine the shredded cabbage and apple matchsticks in a large glass mixing bowl and toss lightly.
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and celery seed until smooth.
Pour the dressing over the cabbage and apple mixture.
Fold until every piece is evenly coated, then serve immediately or chill as desired.
Notes
For the best texture, shred the cabbage and slice the apples right before serving. Using a variety like Honeycrisp also works well if you prefer a slightly milder sweetness. Store leftovers in an airtight container for up to 2 days, though the apples are best when freshly sliced to prevent oxidation.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 85
- Sugar: 10g
- Sodium: 35mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg